Method
1
Grind 18g of Rwandan Red Bourbon beans to fine espresso grind
2
Dose and distribute grounds evenly in portafilter
3
Tamp with 30lbs pressure using consistent technique
4
Extract double shot in 25-30 seconds, aiming for 36ml yield
5
Cool espresso to room temperature (about 5 minutes)
6
Fill highball glass with ice cubes
7
Add 30ml shiso-pear shrub to glass
8
Pour 5ml fresh lime juice over shrub
9
Slowly add cooled espresso, pouring over back of spoon to create layering
10
Top with 120ml premium tonic water, pouring gently to preserve carbonation
11
Garnish with fresh shiso leaf and thin pear slice
12
Serve immediately with straw
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
